There are ever growing reasons to find egg replacements in a bakery setting. One aspect is savings: while egg prices rise and fluctuate, many egg replacers can come at half the cost. A few other reasons are supply chain issues, allergies or for vegan baking. The functions of eggs in bakery goods include: Emulsifying: [...]
Vegetarian Baking What is Vegetarian Baking? Vegetarian baking involves the production of baked goods to meet the requirements of the following diets: Lacto-ovo vegetarians Lacto vegetarians Ovo vegetarians Vegans Traditional artisan-type bread, rustic bread, and many other sweet baked goods may be considered inherently vegetarian products. Cereal flour, water, baking powder, yeast, [...]
Navigating egg replacement in baking can be a challenge. There are plenty of reasons to remove eggs from your formula, from costs to labels. But don’t worry, there are options out there that make it all possible. Here are some tips on how to successfully replace eggs in your baked goods. Egg replacement solutions [...]
Egg washes are frequently used in bakeries to add a finishing-touch glaze to breads, pies, pastries and more. However, from rising egg prices to an increase of vegan products, many are searching for reliable egg wash substitutes. What kind of replacements are there? Like all ingredients, it depends on what functionality you're looking for [...]
Why do consumers ask for bakery products that are free from egg? Health- and sustainability-conscious consumers are driving the “free-from” trend by asking for egg-free alternatives. Numerous recent public health concerns, such as avian influenza and fipronil contamination, have also increased the importance of egg replacement. Moreover, egg is a costly ingredient with considerable supply [...]
Eggs Spec Sheet Also known as a technical product data sheet What is a Eggs Spec Sheet? An eggs spec sheet for the production of bakery products is a document that expresses and defines the requirements that must be met by egg suppliers in order to comply with bakeries’ ingredient quality specifications [...]
Thinking of formulating a new product? Or does a current one need some adjustment? Maybe you’re trying to substitute one ingredient for a gluten-free or fat-free one. For these questions and hundreds of other ones, the answer lies in the function of key ingredients. Dr. Lin Carson and Dr. Jayne Bock carry on their discussion [...]
High Protein Baking What is High Protein Baking? Diets high in protein are popular for their potential benefits in staving off hunger and weight gain control. Because of these properties, consumers are seeking out baked goods high in protein. The Nutrition Labeling and Education Act (NLEA) of 1990 allows for the nutrient [...]
Pasteurization What is Pasteurization? Pasteurization is the process of heating up a liquid food to a certain temperature for a certain amount of time to reduce or partially destroy the microbial population present in it. Used frequently in milk processing, this method of heat treatment is used to eliminate: Spoilage microorganisms Pathogenic [...]
Allergens What are Food Allergens? A food allergen is a protein that triggers a physical reaction (sometimes severe or even fatal) in a person with that food allergy. The proteins that cause allergic reactions occur naturally in the food, and are not a contaminant. Unlike many pathogens, allergens cannot be removed through [...]
